SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: How we make a great clam chowder, which leads to an overa...
23 Dec 20181h 12min
SCS 058 | Live Listener Call In Show with Chef Jacob
In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. If you'd like to call the show and leave a voice mail...
26 Nov 20181h 4min
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year a...
21 Nov 20181h 10min
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with fresh...
6 Nov 20181h 10min
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu
15 Okt 20181h 17min
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it's ti...
10 Okt 20181h 8min
SCS 053 | Your Cooking Questions Answered - Community Q&A
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I've been through your book, and I love the idea that I might be able to learn to cook without...
9 Okt 20181h 16min
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Eink...
12 Juli 20181h 8min
